1 Sweet Potato, cubed
1/4 Cup Onion, chopped
1/4 Cup Bell pepper, chopped
1/4 Cup Tomato, chopped
1/4 Cup Corn, frozen
6 Jalapeño slices, chopped
1/2 Tsp Chili powder
1/2 Tsp Paprika
1/4 Tsp Garlic powder
Sprinkling of Oregano, dried
1/2 8oz Can of Black beans
Salt & pepper, to taste
4 Flour tortillas
Optional: hot sauce, salsa, sour cream, avocado, guacamole, or any other desired burrito topping
Step 1: Preheat oven to 450. Toss sweet potato cubes in olive oil, put on nonstick pan, and bake for 15-20 minutes.
Step 2: While your sweet potato bakes, sauté peppers and onion together in olive oil. Once tender, add tomato, jalapeños, and spices. Stir together and sauté for another 5 minutes. Set aside.
Step 3: Drain black beans. Set aside.
Step 4: Once sweet potato cubes are slightly crispy on the outside and soft on the inside, remove from oven and set aside.
Step 5: Let oven cool to 350.
Step 6: Layer as such: tortilla, light layer (or more if desired) of cream cheese, about 1/4 of the sweet potato, about 1/4 of the sautéed vegetables, about 1/4 of the black beans, as much cheese as desired on top. Repeat 3 times.
Step 7: Roll burritos together so that both ends are closed and put a little oil on top and bottom of the burrito. Place on nonstick pan with aluminum foil.
Step 8: Bake burritos for about 10-15 minutes then turn over, just until the outside is a little crispy. Serve and enjoy!
Because I’m cooking for one, I only baked one burrito tonight. After rolling the other burritos, I wrapped them in foil, labeled them, and put them in the freezer for a later date. This comes in super handy for this preggo as some days I don’t feel well or I’m too exhausted come dinner time!